insideSUSSEX Magazine Issue 14 - April 2016 - Page 33

FOOD+DRINK
Easter leftovers… how to
reinvent your chocolate eggs
Leftover Easter eggs? “What is this unspeakable conundrum of which you speak?”, we hear you cry,
and yes, we are as shocked as you, but it seems some slightly less chocolate-obsessed folk may
well have all their eggs in one basket, but don’t in fact wolf them down in one sitting. So, if you’re
one of the temperate few and have found yourself with some excess sweet stuff after gorging on
as much as you can over the Easter holiday, we’ve put together a selection of ingenious ways you
can use your leftover Easter eggs to make new – even possibly improved - chocolate treats.
Dinner party winners...
No Bake White Chocolate Cheesecake
(8 good slices)
Dark Chocolate Pots
(makes 4)
You’ll need:
You’ll need:
• 300g white chocolate
• 600g soft cream cheese
• 284ml pot double cream
• 50g caster sugar
• 250g raspberries, strawberries
and blueberries (mixed how
you like)
• 2 tbsp strawberry jam
• 85g crunchy biscuits (amaretti
or ginger nut work well)
Method:
Break the chocolate into a glass
bowl over a pan of simmering
water to melt, making sure the
bottom of the bowl doesn’t
touch the water. Line a lightlyoiled 900g loaf tin with cling film.
Whisk the cheese, cream and
sugar together, then stir into
the (part-cooled) melted white
chocolate until well mixed.
• 300ml single cream
• 125g dark chocolate
• 1 egg
• 2 egg yolks
• 15g caster sugar
Stir 50g of mixed berries with
2 tbsp of jam. Spoon half the
cheese mixture into the loaf tin,
then spoon the jammy berries
down the middle. Top with the
rest of the cheese mixture, level,
then press the biscuits in to
form a base. Cover and chill for
at least 5 hours.
Method:
Preheat the oven to 150C/130C
fan. Put the cream and dark
chocolate into a saucepan and
heat gently, stirring often, until
the chocolate has melted.
Mix together the egg yolks,
whole egg and sugar, then stir
into the chocolate cream. Pour
the mixture carefully into a jug,
then fill four small ramekins.
To serve, carefully turn the tin
onto a plate, lift it away and strip
off the cling film. Arrange the
remaining berries on top of the
cake however you like.
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Place the ramekins in a roasting
tin and fill around them with
boiling water up to about 1cm (a
simple bain marie), then bake for
55 mins to an hour until just set
- they should still wobble slightly.
Leave to cool, then chill for
at least two hours. Top with
whatever you like and eat with
a spoon.